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Archive for November, 2011

Caramel Corn

Here’s another holiday treat for you! I’ve been making this yummy treat around the holidays for years now. It makes a TON of caramel corn, but don’t worry it won’t last long. I always add peanuts but it’s optional if you aren’t nutty like me!

I always make this in my huge “Thatsa Bowl” from Tupperware. Love me some T-ware! It fills it plum full. I brought it out to Mom’s on Thanksgiving and set it out after dinner and even after an amazing Thanksgiving meal it was gone by the time I left.

If you are looking for an easy and crowd pleasing treat for the holidays you can’t go wrong with this!

 Caramel Corn
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Ingredients
1 c. unpopped popcorn, popped
2 c. brown sugar
1 c. butter
1/2 c. light syrup
1 tsp salt
1/2 tsp soda
1 Tbsp vanilla
Salted Peanuts

1. Boil butter, syrup, sugar and salt in saucepan for 5 minutes stirring occasionally.

2. Take off heat and add vanilla and soda. Mix thoroughly. Add peanuts if you want them.

3. Pour mixture over popped popcorn. Put the popcorn on jelly roll pans and bake in the oven at 250 degrees for 1 hour. Stir about every 15-20 minutes.

4. Spread out on wax paper and let cool.

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Layered Strawberry Salad

Why hello Cyber Monday. It’s so nice to meet you!

Did any of the rest of you hit up online shopping instead of braving the crowds on Black Friday? I know I did! I have went once and that one time was enough for this girl. Maybe if I found something super cheap that I had to have I would again, but that has yet to happen.

Instead I sat at my computer on Cyber Monday and embraced the online deals. I scratched off a few more people on my list and hope to be done shopping after Friday when my mom and I head out of town and hit up the malls.

The recipe I’m sharing with you originates from my mom once again. It’s a super simple, delicious salad that is a crowd please at holidays. I know I have enough get-togethers this time of year and am always looking for new recipes! Funny thing about this salad is that the recipe doesn’t specifically say it is supposed to layer. My mom’s always does, mine did, but when my Aunt Mary tries it the layering does not happen.  You’ll have to let me know if it works out for you!

Layered Strawberry Salad
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Ingredients
2 large packages of strawberry jello
4 c. water
1 pt heaving whipping cream, whipped
2 packages frozen strawberries

1. Boil water and add jello to water. Stir until it is dissolved.

2. Stir in strawberries until the mixture becomes syrupy. *Side note – Mine never got syrupy so I just went to the next step and it turned out fine!

3. Whisk in the whipping cream (that has been whipped to form stiff peaks) to the jello mixture. It will dissolve and shouldn’t have lumps left in the mixture.

4. Pour into a glass bowl. Make sure it’s a big bowl! Let sit in the fridge until it sets up. I left mine overnight.

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Corn Dog Muffins

I’ve been eyeing these little guys for a while and have had the ingredients on hand for a bit, but just never got around to making them. They made a perfect Sunday snack during the football game this weekend.

Let’s just clarify that I’m a goner for a greasy, deep fried corn dog at the fair. These might not quite measure up to that, but honestly nothing will! These are quick, easy and kids will love them or hubbies!

On a side note if your husband is in the kitchen while you make these he will excessively use the word “wiener” in every way he can and giggle uncontrollably. So if you want to avoid this please make sure he’s not around. Or maybe it’s just my husband?!

Corn Dog Muffins
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Ingredients
2 packages Jiffy corn bread mix
2 eggs
2/3 c. milk
1 c. shredded cheddar cheese
10 hot dogs

1. Mix the cornbread mix, eggs and milk together in a bowl. If you use a different cornbread mix just follow the instructions on the box.

2. Chop the hot dogs up. Add hot dogs and cheese to the corn bread mix.

3. Fill greased muffin tins with cornbread mixture.

4. Bake at 400 degrees for 12-15 minutes.

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Smashed Potatoes

It’s time for another Secret Recipe Club Reveal! This month I was assigned Kate’s Kitchen. This blog is full of all kinds of great and unique recipes. I mean TONS of recipes! I choose the Smashed Grilled Potatoes.

If you aren’t familiar with the Secret Recipe Club it’s a group and we have a “reveal” group. We each get assigned a random blog from the group, we visit the blog, pick out a recipe, make it and then write a blog post about it. Then we all reveal our posts on the same day. It’s fun and we get to check out new blogs we might not have found every month!

I’m always look for different side dishes for week night suppers so when I saw this recipe I knew it was right up my alley. I had to adapt it a little because, well I live in Minnesota and it’s November and this equals not great grilling weather! I am looking forward to trying these out on the grill next summer. These would be easy to do while camping also. Feel free to use whatever seasonings or spices you’d like on your potatoes. Like sour cream? Top it with that when they are done!

Smashed Potatoes
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Ingredients
3 potatoes
Olive Oil
Seasoned Salt
Grated Parmesan Cheese

1. Clean potatoes, make several cuts in them, and microwave for 6-7 minutes, or until fork tender. Watch them carefully if you microwave them to long they will shrivel up! No one likes a shriveled potato. Don’t want to microwave? Feel free to boil that potatoes instead. I just figure it’s faster and I’m always looking for short cuts!

2. Take the potatoes and put them onto a baking sheet. Smash them with a fork a little. Drizzle olive oil over the potatoes. Sprinkle seasoned salt or whatever you would like on top. Sprinkle with grated Parmesan cheese.

3. Bake in a preheated oven at 400 degrees for 20-25 minutes. document.write(”);

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Haystacks

I love this recipe. I repeat again I love this recipe. It’s one of my all time favorites and it once again originates in my Mom’s kitchen. You love that dear mom of mine just as much as me now don’t you? You always know it’s going to be amazing when it comes out of her kitchen.

I’ll also admit that I’ve been holding out on you with this recipe. She made it a couple months ago and I forgot my camera. Well I had requested it again and I remember the camera this time!’

I would also like to dedicate this blog posting to my dear friend, Michelle. Michelle and I went to college together and become instant buddies. She came home with me one weekend and mom made us Haystacks or if you are Michelle you’ll call the “Haybales”. Whichever name you use they will still taste amazing! I wrote on her facebook wall telling her that I was going to Mom’s for “Haybales” and she said back “You HAVE to blog that recipe!” So her it is for all of you to enjoy.

Please feel free to adapt the toppings to your preferences. My mom created “corrals” in our haystacks so my brother could have his toppings, my hubby the ultimate picky man could have a few toppings while the rest of us indulged in ALL the toppings!

Oh and please excuse the not so great pictures. The story goes something like this, the hubby is running late, mom has supper done, we arrive at supper, the food is on the table getting cold, guess I’ll make do and snap a picture while my brother makes fun of me!

Haystacks
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Ingredients
3/4 – 1 c. crushed saltines, about 20 crackers
1 c. cooked rice
1 1/2 lb ground beef
1/2 large onion, chopped
3/4 c. tomato juice
1/4-1/2 c. water
1 1/2 tbsp Taco seasoning mix
Seasoned salt, salt and pepper to taste
2 c. shredded lettuce
1 1/2 c. medium tomatoes, diced
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
1/2 lb processed American cheese, cubed
1 1/2 c. (6 oz) shredded sharp cheddar cheese
1/2 jar stuffed olives, drained, diced
Tortilla chips

1. Put crackers on the bottom of a 9×13 in baking dish. Top with rice.

2. In a skillet, cook beef and onion until meat is no longer pink; drain.

3. Add tomato juice, water, seasonings, simmer for 15-20 minutes. Spoon over rice

4. Sprinkle with lettuce and tomatoes.

5. In a saucepan melt butter. Stir in flour until smooth. Gradually add milk stirring as  you add it. Bring to a boil; cook and stir for 2 minutes, reduce heat; sir in American cheese until melted. Pour over tomatoes.

6. Top with cheddar cheese and olives.

7. Serve with tortilla chips.

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Looking for a quick meal that will feed a few people? This is it! These sandwiches can be made ahead of time and the popped in the oven for a bit and they are ready. Theses are perfect if you have a crew of people coming over after church on Sunday or for a simple get together. Or you can make them just because they are that good!

This is another recipe from my dear mother and I remember her making these for lunches all the time when we were home from school or on vacation. I’ll be honest and say I’m not a big ham sandwich fan but these on the other hand I love. If you want a few sandwiches you can keep the spread in the fridge and just warm it up when you want to use it so it’s spreadable again.

Looking for something to make for a treat while watching football this weekend? Or it’s hunting season and those hunters will be looking at you for lunch and this is perfect!

Ham, Cheese & Poppyseed Sandwiches
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Ingredients
1/2 lb butter, melted
3 Tbsp poppyseeds
3 Tbsp grated onions
3 Tbsp prepared mustard
2-3 dozen buns
2-3 dozen cheese slices
Ham Slices

1. Mix butter, poppyseeds, onions and mustard together.

2. Butter top half of bun, place ham slice and cheese on bun. Wrap boil in foil.

3. Bake in oven at 350 degrees for 15 minutes.

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